Crockpot Tex Mex Chili

Photo: Becca

Ingredients

1 pound ground beef or pork 2 cloves garlic, minced

4 tsps chili powder

1/2 tsp ground cumin

1 can (15 ½ oz) red kidney beans, drained

1 cup chopped celery

1 cup chopped onion

1/2 cup chopped green pepper

1 can (16 oz) tomatoes, cut up

11 cans Rotel tomatoes and chilies

1 cup V8 juice or tomato juice

1 can (6 oz) tomato paste

1/4 tsp salt

Shredded Cheddar cheese

Sour cream

Preparation

In skillet brown meat and garlic. Drain. Stir in chili powder and cumin; cook 2 minutes more; set aside.

Meanwhile in 3 1/2-, 4, 5, or 6 - quart crockpot, combine beans, celery, onions, green pepper. Add undrained tomatoes, tomatoes and chilies, vegetable juice, tomato paste and salt. Stir in cooked meat. Cover cook over low heat setting for 10-12 hours or on high 4-5 hours.

Ladle chili into soup bowls. Pass shredded cheese and sour cream with chili.